Recipes tagged with « Halloween »
Witch Hat Cupcake Cones
Cupcakes baked from boxed mix, cooled before topping. Waffle cones sprayed with colored edible spray, black used here; purple, orange, or green also fine. Buttercream frosting made from butter, powdered sugar, heavy cream, vanilla. Two colors tinted with gel food colors, piped side-by-side with star tip. Cones decorated with frosting detail for classic witch hat buckle look. Assembly tops cupcakes with cones. Visual cues emphasized — daylight glaze, frosting thickness, cone crispness. Variations suggested. Serves two dozen. Timing flexible depending on cooling and drying stages. Practical advice on handling colored sprays and piping.
Witch Fingers Cookies
Small spooky cookies shaped like fingers bursting with texture. Made from a butter-sugar base with flour replaced partially by almond flour for chew and richness. Egg yolk binds but keeps it tender. Milk adds moisture—adjustable for dough consistency. Vanilla subbed with almond extract for a nutty twist. Candy 'nails' replaced by sliced blanched almonds, reddish sugar-coated peanuts swapped for bright red chili-coated peanuts adding heat with sweet. Chill dough to firm up—critical for shaping fingers. Bake until pale golden underneath with subtle crackle on edge. Cool completely before handling; otherwise, they crumble. Great for Halloween or anytime you want to freak out guests. Crunchy, chewy, sweet with a whisper of spice from the chili peanuts. No em dash here. Practical, reliable, worried about dough dryness? Add milk teaspoon by teaspoon.
Witch Hat Cupcakes
Chocolate cupcakes with orange frosting topped by witch hats made from mini cones coated in dark chocolate. Green and black licorice used for decoration around the hats. Treats have a crisp chocolate shell and bright citrus icing with candy accents. Prep involves baking base cupcakes, making frosting, coating cones, and assembling hats. Slightly chilled before and after assembly for texture. Suitable for vegetarians and free from nuts.